Amazonian Inspired Dry Chicken Soup
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Amazonian Inspired Dry Chicken Soup

with Coriander and Cheese

This dish is based on sopac seca, one commonly found in Central and South America. Traditionally, the main ingredients are cooked in a flavoursome broth before the dry pasta is added to absorb the broth's flavours. We've simplified it here, cooking the pasta separately but still finishing with typical Peruvian garnishes.

Allergens:
Cereals containing gluten
•Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

4 unit(s)

British Chicken Thighs

180 grams

Spaghetti

(Contains Cereals containing gluten)

3 unit(s)

Garlic Clove

1 bunch(es)

Coriander

1 unit(s)

Lemon

1 sachet(s)

Ground Cumin

20 grams

Chipotle Paste

15 grams

Chicken Stock Paste

120 grams

Peas

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

250 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

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Nutritional information

Energy (kJ)3847 kJ
Energy (kcal)919 kcal
Fat35 g
of which saturates11.7 g
Carbohydrate90.2 g
of which sugars16.2 g
Protein65.3 g
Salt2.87 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Large Saucepan
•Large Frying Pan
•Colander
•Zester
•Garlic Press

Instructions

1

a) Boil a full kettle. Meanwhile, halve, peel and thinly slice the onion.

b) Pour the boiled water into a large saucepan with 0.5 tsp salt and bring back to the boil.

c) Heat a large frying pan on medium-high heat with a drizzle of oil. Once the oil is hot, add the onion and lay the chicken thighs flat in the pan. Season with salt and pepper. 

d) Fry until the chicken is browned, 4-5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

2

a) Meanwhile, snap the spaghetti in half lengthways.

b) When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

3

a) Peel and grate the garlic (or use a garlic press).

b) Roughly chop the coriander (stalks and all).

c) Zest and cut the lemon into wedges.

4

a) Once the chicken is browned, stir the cumin, garlic and chipotle into the pan. Fry until fragrant, 1 min. Season with salt and pepper.

b) Add the chicken stock paste, water and sugar for the sauce (see pantry for both amounts). 

c) Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

a) Once the sauce has thickened, stir in the peas and the cooked spaghetti until well combined.

b) Add the lemon zest and squeeze in half the juice. Add half the coriander and stir well to combine. 

c) Taste the pasta and season with salt and pepper if you feel it needs it.

6

a) Divide the pasta and chicken between bowls. 

b) Crumble over the cheese and sprinkle with the remaining coriander. 

c) Serve with the remaining lemon wedges on the side to finish.

Enjoy!